Mexican stuffed peppers (vegetarian)
Getting your veggie fix has never been easier! These stuffed Mexican sweet pointed peppers prove it.
When you think of stuffed peppers, the classic bell pepper probably springs to mind. But here’s a tasty twist: sweet pointed peppers make an excellent alternative.
This recipe features a vibrant, spicy rice filling seasoned with paprika, cumin, and oregano. The rice is mixed with juicy tomatoes and hearty kidney beans for a boost of protein. To finish, add a crunchy layer of tortilla chips and a sprinkle of mature cheddar for that irresistible bite.
It’s quick, easy, and packed with goodness. A colourful, flavourful dish that brightens up any dinner table. With plenty of veg and bold Mexican-inspired flavours, these stuffed peppers are a healthy treat that looks as good as it tastes.
lets get
cooking
- 250g cooked white or brown rice
- 1 garlic clove
- 1 onion
- 1tsp paprika powder
- 1tsp cumin powder
- 1tsp dried oregano
- 140g tomato paste
- 400g (1 tin) chopped tomatoes
- 400g (1 tin) kidney beans, drained and rinsed
- 3 sweet pointed peppers (use different colours for variety!)
- 100g tortilla chips
- 100g grated cheddar cheese
- Handful of fresh parsley and coriander, for garnish
- Oil for frying
- Pepper and salt
- Cook the rice according to the packet instructions.
- Preheat the oven to 200°C (fan 180°C). Line a baking tray with parchment paper.
- Prep the veg: Peel and finely chop the onion and garlic.
- Heat a large pan over medium-high heat. Add a splash of oil, then cook the onion and garlic until softened and translucent.
- Stir in the paprika, cumin, oregano and tomato purée. Cook for a minute to remove any bitterness from the tomato purée.
- Add the chopped tomatoes and mix well. Tip in the kidney beans and heat through.
- Add the cooked rice and stir until everything is combined and warmed. Season to taste with salt and pepper.
- Prepare the peppers: Slice off the stems, cut in half lengthways and remove seeds and membranes. Place the halves skin-side down on the lined tray.
- Crush the tortilla chips and mix with grated mature cheddar in a bowl.
- Spoon the rice mixture into the pepper halves, then top with the cheesy tortilla mix.
- Bake for 15–20 minutes until the peppers are tender and the topping is golden and crisp.
- Serve sprinkled with chopped parsley and coriander for a fresh finish.
